Preheat oven to 400F. Prepare mini muffin pans by spraying very
well with floured cooking spray, or grease and flour the pans; set
aside. If keeping gluten-free for health reasons, simply use cooking
spray or grease the pan.
To the canister of a blender, add first 7 ingredients, through
optional salt, and blend on high speed until smoothy and creamy,
about 1 minute.
Add chocolate chips and stir in by hand; don't use the blender
because it will pulverize them.
Using a tablespoon or small cookie scoop that's been sprayed with
cooking spray (helps batter slide off spoon or scoop easily), form
rounded 1 tablespoon mounds and place mounds into prepared
pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to
the touch, and a toothpick inserted into the center comes out clean,
or with a few moist crumbs, but no batter. Due to their small size
and oven variance, make sure to watch your muffins closely, and
bake until done. Allow muffins to cool in pans for about 10
minutes, or until they've firmed up and are cool enough to handle.
Muffins are best fresh, but will keep airtight at room temperature
for up to 5 days, or in the freezer for up to 4 months.